Season the fish fillets with salt and pepper. Warm olive oil, and fry fish.

Prepare the hearts of palm cream: Melt the butter and brown the mashed garlic in it. Add the minced heart of palm. Mix the corn flour with the milk, add to the palm and cook over low heat, mixing constantly until it's thick. Salt to taste.

Put the fried fish fillets in a glass dish, cover with cream and bake at 350°F until bubbling. Sprinkle with chopped parsley and serve with steamed potatoes.